Chocolate Chipies

I can't believe that I haven't yet shared the recipe with which I have been having a love affair. Sorry Rick. I think he knows and he benefits from it, and doesn't care. It's an amazing and simple recipe. Be prepared to love me for sharing. Blogger Jamie from My Baking Addiction inspired my initial chocolate chip cookie-off and so when she mentioned a recipe that bumped her then-favorite down I had to try. Without further ado: Big Chocolate Chip Cookies.

I do make some slight changes. The dough is best eaten right away, but if you plan on actually getting to the baking phase, I would let the dough rest 24-36 hours. I didn't make full-on four ounce *gasp* cookies, but I get them large and in charge. It makes about 24 when I make these. I also use half salted and half unsalted butter. I use just over one bag of chocolate chips and at least HALF must be Ghiradelli 60% chocolate chips. At least half (the other 40-50% should be semi-sweet). I have also used Ghiradelli squares chopped up and they work just fine too. Either way, at least half people!!! Finally, I sprinkle sea salt on top to bring out all of that delicious Ghiradelli! Yum. you have no idea. I beg you all to make these and report back any changes you made and if you loved these bad boys as much as I do.